by Tammy | Jan 4, 2011 | Korean Recipes, Top Posts, Top Posts - Winter
The base to any soup or stew, Korean or otherwise, is a good broth or stock. This article will discuss three methods for adding beef flavor, from the easiest to the most complex. Debra Boutin, M.S., R.D., chairwoman of Bastyr University’s Department of Nutrition... 
by ZenKimchi | Jul 2, 2006 | Korean Food 101
HaeJangGuk 해장국 is a traditional hangover cure. It means “Hangover Soup.” Drinking houses used to make this pork bone soup in a beef broth with dried cabbage leaves and fortified with clotted ox blood. This soup is perfect for a cold winter evening. When... 
by ZenKimchi | Jun 28, 2006 | Korean Recipes, Top Posts, Top Posts - Winter
What is more American than Budae Jjigae? Okay, well, much. But hear me out. It is basically spam and hot dog stew. In English, it loosely translates to “Army Base Stew.” From what I’ve gathered from different sources, it was created during and soon...